I can’t remember where I found this, but the instructions were a little too terse:
Saute some Indian spices with 1 T ground rice.
Add grated beets.
Simmer in coconut milk until beets are soft and milk/rice is thick.
Now that I’ve tried it, here’s how to make it:
In the blender, put 1 T rice, two cardamom pods, about a teaspoon of fennel seeds, and a teaspoon of coriander seeds. Grind this until it’s all powdered. Combine with a half teaspoon of ginger, cumin, and cinnamon, and a quarter teaspoon of cloves.
In a large, heavy skillet, heat a tablespoon of butter. Saute the rice and spices in this for a couple of minutes, until fragrant. Add three medium beets, peeled and grated, and one14-oz can of coconut milk (save a couple tablespoons of the coconut milk to drizzle over the top as a garnish). Stir well and simmer until the beets are tender and the coconut milk is thickened — I think it took 10 or 15 minutes. Season to taste with salt and cayenne.